This slow cooked beef chili recipe is a hearty and delicious meal packed full of flavor. Cooked on the stovetop in one pot, this chili is perfect comfort food and it's great for meal prep and freezer meals.
Add 1 Tbsp olive oil to the pan and saute the chopped onion until it's translucent. Add garlic and saute for about 30 seconds until it's fragrant. Add ground beef to the pan and brown the beef stirring occasionally.
Add chopped red and orange bell peppers to the pan and saute them until they are tender.
Add the browned ground beef to the pan, the finely chopped tomatoes, presoaked kidney beans, 2 Tbsp organic tomato puree and 1 cup of beef or vegetable broth. (If you want to make chili soup, add 2 cups of broth instead of 1 cup)
Add the spices - 1 tsp chili powder, 1/2 tsp chipotle powder, 3 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp dried marjoram and 2 tsp red pepper flakes. And of course add my secret ingredient, a 1 oz piece of dark organic chocolate.
Bring to a boil and boil for about 5 minutes. Reduce to medium low heat and simmer for about 1 1/2 hours or until beans are cooked and tender.
Adjust the seasonings if necessary and serve over warm brown rice.
Make the chili in a dutch oven or heavy bottomed pan. They distribute the heat more evenly so that you don't get hotspots that can burn.
Check that your spices aren't stale before you use them. Rub a little between your fingers and they should release an aroma. If they don't, time to buy new ones!
Amount Per Serving (224 g)
Calories 382Calories from Fat 52
% Daily Value*
Saturated Fat 1.7g9%
Polyunsaturated Fat 4.1g
* Percent Daily Values are based on a 2000 calorie diet.